Among the intangible cultural heritage of our country, there is making-tubu (bean-curd) that shows our ancestors’ wisdom and talent.

   Making bean curds and using it for food has a long history in our country. In Hamgyong Province, there was a custom of piling block of bean curds on the wedding table and it was handed down from Koguryo times.

   Method of making bean curds was more developed in Koryo period.

   In old anthologies as “Collection of Mokun” and “Collection of Yangchon”, there are poems about bean curd and it shows that bean curd took an important position in people’s diet.

   The experience and tradition of making bean curds of Koryo period were handed down to the feudal Joson dynasty. So many kinds of bean curds were made and widely known to neighboring country.

   In Authentic Record of the feudal Joson dynasty, there is a record that neighboring country’s king said Korean women quickly make various kinds of food and admired several times that among the foods bean curd is clean, good-looking and tasty and method of making bean curd is superior.

   There were various kinds of bean curds in the period of the feudal Joson dynasty like uncurdled bean curd, coarse bean curds which could be carried in cord, silk bean curds curdled with silk, hemp bean curds curdled with hemp and frozen bean curds. There are many foods made with bean curds that were handed down like uncurdled bean curd soup, bean curd soya soup, pork and bean curd soup, bean curd casserole and bean curd ball.

   Customs of making-tubu, which was developed by our ancestors for a long time, is handed down until today as it is.